This is one of my family's *favorite* fish recipes! When the description calls it a "no-fail" fish recipe it is not kidding! We actually use this a lot with Tilapia and other white fish. Instead of creamy italian I use zesty italian and the flavor is fantastic. When it comes to fish do not marinate too long, because the acid in marinades can actually "burn" white fish, so 5-10 min is the max you should let it sit while you are getting everything ready. I usually double the amount of cheese I use, but I have found that most types of shredded cheese work. We have used cheddar, mild cheddar, low fat cheddar, Monteray Jack, colby jack, casserole blend and even 4 cheese mexican blend! this is a very forgiving recipe. I do have a friend that used a bit of parmesean and he said he does not recommend that one!

Reviewed On: Sep. 20, 2009

Wow this was amazing! My husband loves brisket so I wanted to try something new to impress him and found this recipe. He absolutely loved it! I took the advice of others and used a beer with flavor. I actually used a local beer called Lienekugals Sunset Wheat, but I am sure a similar microbrew would work. We cooked it for about 8 hours in the crockpot on low and it came out so tender we had to use a spatula to lift it to the plate!

Reviewed On: Sep. 20, 2009

I LOVE this recipe. I have made it a few times, and it always comes out great. I even made it ahead of time for a potluck I wasnt going to be able to attend, and just gave my husband the directions. I make a few changes when I make it. It is good with either cream of chicken or cream of mushroom (I always use the 98% fat free - there is more than enough fat in the butter that I dont feel the need to add even more!)I use probably a cup of onion, but my family really likes the onion flavor, if you dont like a strong onion flavor stick to 1/2 or even 1/4 of a cup. I also throw in some ham, or bacon and even some green pepper from time to time, the flavor is wonderful. I actually do NOT recommend letting the hash browns completely thaw because then the casserole can end up too mushy. I actually let them thaw enough so that it all breaks apart, and mix the potatoes onions, cheese and anything else like peppers or ham I am using together in a really big bowl. Then I add the soup and once that is well mixed drizzle the butter over everything stir well. The butter will solidify because the potatoes will still be cold. Bake it for about 45 min at 350 and it comes out perfect. Rich and creamy but the hashbrowns still hold their form and havent turned to mush!

Reviewed On: Sep. 20, 2009